The Real Junk Food Project

I think we are all conscious of the fact that there is a growing global waste problem, and one form of waste recently that has been hitting the headlines recently is food waste. Possibly more than plastic, paper, metal and glass, food waste really is something that makes mad, especially when food that is perfectly edible is binned! Across the world people are starving every day, and closer to home, over 1 million people have received at least 3 days emergency food from charity foodbanks between April 2014 and April 2015 (Trussell Trust, 2015). This is thought to be a massive underestimation as the figure only actually relates to the Trussell Trust foodbanks, let alone all the other banks, in churches and the likes, that are providing an essential service to families across the country. Merseyside has been particularly hard hit by the foodbank crisis and the Liverpool Echo state that Merseyside is the worst hit region in the UK. Irrespective of the issue of families not being able to afford to eat, there is then the huge impact of food waste on natural resources. Estimates of global food waste are between 30-50% of the total amount produced, equating to 1.3 billion tonnes per year. Although, there are recycling options for food waste, this uses energy, time and space, as well as creating carbon emissions and needing logistical management. Hence, the best way to manage food waste is to reduce the amount of food wasted in the fist place.

This is where the Liverpool Real Junk Food Project (LRJFP) comes in.  Originally founded in Leeds by Yorkshire chef Adam Smith, local women Gabby Holmes and Natalie Hughes-Crean have brought the project to the Pool and aim to tackle the issue of food waste by saving surplus food and using it to create delicious, yummy, nutritious meals. These meals are paid for on a PAYF (Pay As You Feel) basis. As well as money, guests can donate their time, talents or donations in exchange for their meal. This opens up the restaurant to those that may not otherwise be able to afford to eat out.

The Real Junk Food Project set up for the event at The Brink

On Sunday LRJFP held a 'Binner Party' in Liverpool City Centre. This was the perfect opportunity for me to see watch this revolutionary enterprise in action. They do not currently have their own venue, in the mean time they operate on a 'Pop-Up' basis. This event was held at The Brink, the perfect space for a chilled out meal on a Sunday evening.

I arrived just after the 6.30pm start time, where the majority of the seats had been snapped up. Luckily my gang had saved me a seat, so I took my place ready to sample the joys of waste food! The tables were laid beautifully with donated floral napkins and fresh flowers. On each plate was an envelope, inside it was a card for you to offer your PAYF payment or commitment.

The Real Junk Food Project PAYF Card

There was a lovely vibe throughout the whole event. The food is prepared and served by volunteers, who were passionate about the scheme and answered any questions about vegan options without hesitation. There was live music by local guitarist Patto, creating a laid back ambiance that encouraged tapping feet and conversation between guests.

Diners enjoying the relaxed atmosphere

Local business' the Isla Gladstone Conservatory and  Rough Hand Made Bakery, along with Costco, joined the junk food revolution and made donations of food, that would have otherwise been thrown away, to feed the hungry punters. A selection of salads, cakes, dips, pies and bread were laid out, ready for consumption. We helped ourselves to these and were offered a choice of red pepper and tomato soup or Thai green chicken curry as a main. For dessert, in addition to the cakes and macaroons on offer, diners were able to choose between fruit salad or Crème brûlée served at the table. 

Selection of salads adorn the bar table

Plenty of desserts for non vegans

 Consideration was made to make sure that there were options for vegans in all courses, although I would have liked more option for dessert, that is just my sweet tooth rearing it's ugly head again! My party and I thoroughly enjoyed the experience and the food, and we were all happy to donate generously with money and time. I would love to volunteer in the kitchen and whip up some junk food vegan desserts. Watch this space!

Natalie and Gabby are doing amazing job in tackling the enormous problem of environmental food waste, as well as helping those who are food insecure.Taking inspiration from the Leeds Project, this is the first endeavor of its kind in Liverpool and I implore anyone that reads this to get behind the movement. These amazing women hope to have their own base where they can continue their good work on a more permanent basis and I'm sure you would agree that this would be a fantastic addition to the city. You can follow The Real Junk Food Project's progress in feeding the world on Facebook, Twitter and on the Website. 


Photo credit: Denny Anyway merseymale@live.co.uk 

Restaurant Review: HOST, Liverpool

Welcome to the first of a series of restaurant reviews that I will be posting,with the hope to help you navigate your way around the world of plant-based dining in Liverpool, the Northwest and beyond. I will be eating my way through a range of eateries, from vegetarian/vegan restaurants to those where I have to scour the menu for that elusive vegan option so that you don't have to.

HOST situated on Hope Street, Liverpool

Since making the transition to a plant based diet in February 2014, one of the main struggles I have faced is learning how to eat out with my carnivorous friends. However, more and more vegan friendly options are popping up all over the city, which is making my journey much easier and fun too!
HOST is found on Hope Street in the 'cultural district' of Liverpool. This area is full of restaurants and is a renowned  destination for foodies. This multi award-winning Pan-Asian diner, nestled in between the 2 iconic Liverpool cathedral, has pioneered vegan inclusiveness by offering a separate vegan friendly menu for a while now. As it is right on my doorstop it seemed the perfect place for my debut restaurant report.
We chose to visit the restaurant without booking a table at around 8pm on a Thursday evening. Although the place was buzzing, there was no problem getting a table and we were seated straight away. We were handed standard menus that had a selection of vegan options, however luckily I had checked in the window beforehand I realised that the menus were not completely up to date with all the options free from animal products. I asked the waitress about this, and she was happy to offer me a separate vegan menu, which had the full list of available options.

Comprehensive vegan friendly menu at HOST on my visit in May 2015.

I was really happy with the selection of Thai, Chinese and Japanese fusion cuisine on offer. It is not often that you find such a well rounded list that you are 100% sure you can eat. As it was getting late and it had been a long day, I chose to skip nibbles and starters and decided on a main and dessert. Although the service was friendly, the one quibble I do have is that it took a while for our order to be taken. Our waiter checked on us after we were seated and offered us water, but failed to return after that for a good 20 minutes. However, after that the food was served quickly, was hot and fresh, and the bill and additional water were served in good time. This is only a very small nuance and had I not had such a long day, and wasn't as hungry, then this is probably not something I would have noticed or commented on.

My white miso and udon noodle soup main was authentic and delicious. Miso soup is a staple of mine as it is so nutritious, easy to cook and satisfying, so I am not stranger to what a good Japanese miso should taste like. The saltiness of the dashi (stock) was spot on, indicating a kombu (dried kelp base) with white miso melted through it. The udon noodles, edamame and tofu were a hearty and satisfying addition, while the broccoli and spinach perked the dish up and gave it a modern twist. Their are two criticisms that I have regarding the dish. Firstly there was no butternut squash as advertised on the menu. Butternut squash is one of my favourite vegetables and was one of the reasons I picked the soup. I think the sweetness of the squash would have added another flavour dimension and texture that would work particularly well. I also found there was a lack of fresh coriander in the dish. When I was lucky enough to get a mouthful with coriander then the whole dish was brought to life with that fresh, distinctive taste. Unfortunately, I only found the right balance of this in 2 mouthfuls and feel that a good deal more of the herb would have lifted the dish to the next level. At almost £10 for a soup that contains none of the expensive animal products that the meat and fish dishes do, I expect to see a good variety and portion of vegetables and herbs and to see what is offered on the menu.

White Miso and Udon Noodle Soup

Any criticism I had with the main were soon forgotten when I was served my dessert. Cakes, pastries, ice cream, desserts, in fact all the sweet things, are what I particularly miss since ditching animal products. I was super excited to see a dairy and egg free cake on the menu, so it didn't take me long to decide on the carrot cake for afters. The cake was warm, moist, sweet, filled with nuts and big juicy raisins, and spiced to absolute perfection. It was topped with a scrumptious alternative to the traditional cream cheese topping that comes with carrot cake, a light creamy topping made from coconut cream and seasoned with green cardamon. And as if that wasn't enough, the dish came with a side of mango sorbet covered in pistachio nuts. The texture of the sorbet was divine. Thick, luscious, soft, with the unbeatable taste of fresh mango. I would wholehearted challenge any vegan doubters to taste this dessert and tell me it is not a match for its dairy and egg filled opponent! I am actually kicking myself for not trying to get the recipe, and for the cake alone I will certainly be back.

Spiced Carrot Cake with Mango Sorbet

All in all, I think that HOST are providing a high class culinary experience for those of us who choose to live a vegan lifestyle. There may have been some slight  mistakes on the night, but this does not put me off returning and spending my cash here. Real effort has been made to provide a menu for those who choose a cruelty free diet, that is a match for the meaty offers on the menu. The chefs have obviously chosen to create exciting options and I vow to visit regularly to check on how the menu evolves.

To keep up with updates and information yourself, please find HOST on Facebook and Twitter. 

Please feel free to comment on your experiences at HOST below.

Big love,

The Curly Vegan